No Knead Bread

This no-knead bread recipe creates delicious rustic bread. The moisture and long proofing allow the bread to rise without kneading.

Course Bread

Prep Time 15

Cook Time 40

Resting 12

Servings slices

Calories 95kcal

Author Janine

In a large bowl, combine flour, yeast, and salt. Add water, and stir until blended.
The dough will be stringy and sticky at this stage. Cover with plastic and keep in a warm spot that is about 70 degrees. Rest the dough for 12 hours or more.
The dough is ready when its surface has bubbles.
Place a small amount of flour on a piece of parchment paper. Lightly cover your hands with flour before touching the sticky doung. Next, pour dough out onto it and sprinkle light some flour on top. Fold it over on itself once or twice. Loosely wrap with plastic and let rest 15 minutes.
Cover a section of a clean dishtowel with cornmeal. This is where you plan to place your bread dough.
I plopped the dough onto the dishtowel while molding it into a ball. If you have any seams try and place them down.
Dust the top of the bread with cornmeal and wrap the ends of the dishtowel over the top. Let rise for 2 hours.
The last 30 minutes of resting, heat the oven to 450 degrees. Place your 6" or 8" dutch oven with the lid in the oven to preheat.
When the dough is ready, place it in the hot dutch oven pot.
Cover and bake for 30 minutes.
After 30 minutes, remove the lid and bake another 10-20 minutes until the top crust is brown.
Cool on a rack.